KR20170050600A - Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar - Google Patents
Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar Download PDFInfo
- Publication number
- KR20170050600A KR20170050600A KR1020150152356A KR20150152356A KR20170050600A KR 20170050600 A KR20170050600 A KR 20170050600A KR 1020150152356 A KR1020150152356 A KR 1020150152356A KR 20150152356 A KR20150152356 A KR 20150152356A KR 20170050600 A KR20170050600 A KR 20170050600A
- Authority
- KR
- South Korea
- Prior art keywords
- blueberry
- concentrate
- fermented
- vinegar
- fermented vinegar
- Prior art date
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 195
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 195
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 195
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 192
- 239000000052 vinegar Substances 0.000 title claims abstract description 192
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 186
- 238000000855 fermentation Methods 0.000 title claims abstract description 85
- 230000004151 fermentation Effects 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000077233 Vaccinium uliginosum Species 0.000 title description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 120
- 239000012141 concentrate Substances 0.000 claims abstract description 117
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 41
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 235000003930 Aegle marmelos Nutrition 0.000 claims abstract description 15
- 240000003273 Passiflora laurifolia Species 0.000 claims abstract description 15
- 235000005138 Spondias dulcis Nutrition 0.000 claims abstract description 15
- 241001593968 Vitis palmata Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 27
- 235000014360 Punica granatum Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 241000589236 Gluconobacter Species 0.000 claims description 5
- 241000581835 Monodora junodii Species 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 14
- 229940038487 grape extract Drugs 0.000 abstract 2
- 229940055416 blueberry extract Drugs 0.000 abstract 1
- 235000019216 blueberry extract Nutrition 0.000 abstract 1
- 229940027779 persimmon extract Drugs 0.000 abstract 1
- 229940109529 pomegranate extract Drugs 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 98
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 235000013399 edible fruits Nutrition 0.000 description 18
- 239000000243 solution Substances 0.000 description 14
- 241000219991 Lythraceae Species 0.000 description 13
- 230000002292 Radical scavenging effect Effects 0.000 description 13
- 239000000523 sample Substances 0.000 description 12
- 238000002835 absorbance Methods 0.000 description 11
- 235000010208 anthocyanin Nutrition 0.000 description 11
- 229930002877 anthocyanin Natural products 0.000 description 11
- 239000004410 anthocyanin Substances 0.000 description 11
- 150000004636 anthocyanins Chemical class 0.000 description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- ZTOJFFHGPLIVKC-YAFCTCPESA-N (2e)-3-ethyl-2-[(z)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S\1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C/1=N/N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-YAFCTCPESA-N 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 9
- 229930003935 flavonoid Natural products 0.000 description 9
- 150000002215 flavonoids Chemical class 0.000 description 9
- 235000017173 flavonoids Nutrition 0.000 description 9
- 238000004128 high performance liquid chromatography Methods 0.000 description 9
- 150000007524 organic acids Chemical class 0.000 description 9
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 6
- 235000008696 isoflavones Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 4
- 229940093915 gynecological organic acid Drugs 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 230000002000 scavenging effect Effects 0.000 description 4
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 3
- 235000007240 daidzein Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000006539 genistein Nutrition 0.000 description 3
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 3
- 229940045109 genistein Drugs 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 235000021283 resveratrol Nutrition 0.000 description 3
- 229940016667 resveratrol Drugs 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- RKWHWFONKJEUEF-GQUPQBGVSA-O Cyanidin 3-O-glucoside Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 RKWHWFONKJEUEF-GQUPQBGVSA-O 0.000 description 2
- YDIKCZBMBPOGFT-PWUSVEHZSA-N Malvidin 3-galactoside Chemical compound [Cl-].COC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)=C1 YDIKCZBMBPOGFT-PWUSVEHZSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000004883 caffeic acid Nutrition 0.000 description 2
- 229940074360 caffeic acid Drugs 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- ABVCUBUIXWJYSE-GQUPQBGVSA-O pelargonidin 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C=C1 ABVCUBUIXWJYSE-GQUPQBGVSA-O 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- IPDWABJNXLNLRA-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)C(O)C(O)C(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O IPDWABJNXLNLRA-UHFFFAOYSA-N 0.000 description 1
- PKAUICCNAWQPAU-UHFFFAOYSA-N 2-(4-chloro-2-methylphenoxy)acetic acid;n-methylmethanamine Chemical compound CNC.CC1=CC(Cl)=CC=C1OCC(O)=O PKAUICCNAWQPAU-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001251200 Agelas Species 0.000 description 1
- 240000003549 Brabejum stellatifolium Species 0.000 description 1
- 235000013698 Brabejum stellatifolium Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001660917 Crassula ovata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 230000005778 DNA damage Effects 0.000 description 1
- 231100000277 DNA damage Toxicity 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 1
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 208000017657 Menopausal disease Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 235000006562 Pachira insignis Nutrition 0.000 description 1
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241001409201 Tabebuia chrysantha Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- KPKHVFGABLTMTR-UHFFFAOYSA-N acetic acid;butanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)=O.CC(O)C(O)=O.OC(=O)CCC(O)=O KPKHVFGABLTMTR-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- 235000012216 bentonite Nutrition 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- -1 potassium ferricyanide Chemical compound 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000012064 sodium phosphate buffer Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2106—Bilberries, blueberries
Abstract
Description
The present invention relates to a method for producing a blueberry fermented vinegar containing blueberry fermentation vinegar, and more particularly, to a method for producing a blueberry concentrated fermented vinegar, which comprises preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix, 1 to 15 parts by weight of a yeast strain, fermenting the blueberry concentrate inoculated with the yeast strain at a temperature of 20 to 35 ° C for 3 to 10 days to produce an alcohol fermentation broth, Preparing a blueberry fermented vinegar by fermenting acetic acid for 3 to 20 days at a temperature of 20 to 40 ° C; and The blueberry fermented vinegar was mixed with the blueberry concentrate, the red grape concentrate, the golden apple concentrate, the blueberry concentrate, the pomegranate concentrate and the distillate concentrate And a blueberry premium fermented vinegar. The present invention also relates to a process for producing blueberry premium fermented vinegar containing the blueberry fermented vinegar.
Blueberries are native to North America, with more than 20 species known. There are also jade trees and wild chestnuts in Korea, and all of them can be eaten. Fruit is almost round, 1 ~ 1.5g in one, dark blue, reddish brown, black, with white powder on the surface. Because it has sweet and sour taste, it eats raw and makes jam, juice, canned food. The fruit of the pure gold tree that grows in Korea also has a large fruit depending on the individual.
Blueberries are sweet and sour, have a lot of vitamin A, and are good for night blindness. Vitamin C and E are good for brain function and help to improve memory and are effective in preventing dementia.
Vinegar is a fermented food that has been handed down with a long history both east and west. It is widely used for food preservatives and medicines as well as basic seasonings for cooking. The general definition of vinegar is that it is produced by fermenting microorganisms with saccharides or starch-rich cereals, fruits and liquors as main ingredients. The fermented brewed vinegar has the aroma of raw materials and the aroma produced during the fermentation process and contains various organic acids, saccharides, amino acids, esters and so on in addition to acetic acid and volatile and nonvolatile. Brewing vinegar is made by using yeast to make sugar into alcohol, and then converting the alcohol into acetic acid by using acetic acid bacteria again. After aging for about 6 months to 1 year, a good flavor such as high alcohol, acetaldehyde, And then clarified by filtration or using a cleaning agent such as casein, gelatin or bentonite. In order to prevent the vinegar from becoming turbid by the acetic acid bacteria again, it is heated at 60 캜 for several seconds and distributed.
Korean Patent Registration No. 10-0330341 (grape vinegar by fermentation in two stages) is a two-stage fermentation process in which grains removed from the grains are fermented by alcohol and fermented again by acetic acid, and the grape vinegar of the present invention obtained in a short time, Korean Patent Registration No. 10-0911108 (method for producing blueberry apple-blended juice fermented vinegar having excellent antioxidative ability and beverage composition using the same) relates to grape vinegar and onion juice obtained by adding onion juice to blueberry or apple The present invention relates to a method for producing fermented vinegar by fermenting the fermented milk after fermenting the fermented alcohol fermented by inoculating it with Saccharomyces cerevisiae, , The above conventional methods have only a constitution related to a method for producing vinegar using grape, blueberry or apple juice, A variety of fruit concentrate the fermented vinegar there is inconvenience that is not provided with a configuration for mixing.
In addition, Korean Patent Laid-Open Publication No. 10-2012-0122175 (method of producing vinegar drink) is a method of preparing a fermented vinegar by selecting from among raspberry, audi, nutritious red pepper, mulberry, mushroom, bokbunja, blueberry, The present invention relates to a method for preparing a mixed beverage by mixing various kinds of fermented vinegar and concentrated juice. However, the present invention has been made in view of the above problems, Other ingredients such as honey and lemon juice are introduced into the fermented vinegar, which makes it difficult to taste and flavor the fermented vinegar.
The object of the present invention is to provide consumers with blueberry premium fermented vinegar having high antioxidant activity and being easily ingested by all ages.
In addition, various fruit concentrates are mixed with blueberry fermented vinegar to produce blueberry premium fermented vinegar, so that not only useful ingredients contained in blueberry but also useful ingredients contained in fruit concentrate are contained, It has its purpose.
In order to accomplish the above object, the present invention provides a method for producing a blueberry fermented vinegar containing blueberry fermented vinegar, comprising the steps of: preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix; Preparing an alcohol fermentation broth by alcohol fermentation at a temperature of 20 to 35 ° C for 3 to 10 days, adding 100 parts by weight of the alcohol fermentation broth obtained by fermenting the alcohol The method comprising the steps of: fermenting an alcoholic fermentation broth inoculated with the acetic acid strain at a temperature of 20 to 40 DEG C for 3 to 20 days by acetic acid fermentation to prepare a blueberry fermented vinegar; In the fermented vinegar, blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate, It characterized by comprising the step of producing a premium fermented vinegar.
The yeast strain Saccharomyces cerevisiae A strain is used.
The acetic acid strain Gluconobacter intermedius A strain is used.
The blueberry premium fermented vinegar may further contain 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red wine concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar.
The blueberry premium fermented vinegar prepared according to the present invention contains a useful ingredient contained in a fruit concentrate as well as a useful ingredient contained in blueberry by preparing a blueberry premium fermented vinegar by mixing various fruit concentrates with a blueberry fermented vinegar There is an effect that the insufficient ingredient can be ingested together with the blueberry.
Also, the blueberry premium fermented vinegar prepared according to the present invention has higher antioxidant activity than general fermented vinegar, and thus has antibacterial, anticancer, antiviral, antiallergic or anti-inflammatory activity effects.
1 is a graph showing the results of alcohol fermentation of a blueberry concentrate.
2 is a graph showing the results of acetic acid fermentation of an alcoholic fermentation broth.
The present invention relates to a process for producing a blueberry premium fermented vinegar containing blueberry fermented vinegar.
A method for preparing a blueberry fermented vinegar containing blueberry fermented vinegar comprises the steps of preparing a concentrated blueberry concentrate having a sugar content of 1 to 15 ° brix and inoculating 1 to 15 parts by weight of a yeast strain with respect to 100 parts by weight of the concentrated blueberry concentrate Preparing an alcohol fermentation broth by alcohol fermentation at a temperature of 20 to 35 DEG C for 3 to 10 days in the blueberry concentrate inoculated with the yeast strain; Preparing a blueberry fermented vinegar by fermenting acetic acid for 3 to 20 days at a temperature of 20 to 40 ° C. and cultivating the blueberry fermented vinegar in a blueberry concentrate , Red grape concentrate, Golden apple concentrate, blueberry concentrate, pomegranate concentrate and distillate concentrate to prepare blueberry premium fermented vinegar Step.
The yeast strain Saccharomyces cerevisiae It is preferable to use a strain.
The acetic acid strain Gluconobacter intermedius It is preferable to use a strain.
The blueberry premium fermented vinegar may further contain 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red wine concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar.
The concentrate used in the present invention is preferably a blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate and distillate concentrate, and the concentrate is preferably purchased or manufactured in the market. When using the commercially available concentrate, a concentrate having a sugar content of 60 to 70 ° brix is purchased, diluted to a sugar content of 1 to 15 ° brix, and then used in the manufacture of blueberry fermented vinegar and blueberry premium fermented vinegar It is more preferable to use it as a blueberry concentrate, a red grape concentrate, a Golden apple concentrate, a citron concentrate, a pomegranate concentrate and a distillate concentrate, which are preferably in a range of 12.5 to 14.5 ° brix.
In order to prepare the blueberry concentrate, red grape concentrate, Golden apple concentrate, citrus concentrate, pomegranate concentrate and distillate concentrate, each fruit is added to a juicer and extracted at a temperature of 60 to 80 ° C To 6 hours, and more preferably at a temperature of 60 to 80 占 폚 for 2 to 4 hours. If the above-mentioned fruit extract is heated at a temperature higher than 80 ° C for more than 6 hours, the fruit juice contained in the fruit extract may be destroyed, and the fruit extract is heated to a temperature of less than 60 ° C for less than 1 hour , The sugar content and viscosity are insignificant for use in the present invention.
The fruit concentrate prepared by heating is preferably cooled at a temperature of 1 to 10 ° C. If the cooling temperature of the fruit concentrate prepared by heating exceeds 10 ° C, it takes a long time to cool and the possibility of contamination increases.
In addition, the fruit concentrate prepared above preferably has a sugar content of 1 to 15 ° brix, and most preferably a concentrate having a sugar content of 12.5 to 14.5 ° brix.
In addition, 1 to 10 parts by weight of one or more of sugar, starch syrup, or honey may be added to 100 parts by weight of the fruit extract to be heated to improve sugar content and viscosity.
It is preferable that 1 to 15 parts by weight of yeast strains are inoculated to 100 parts by weight of a blueberry concentrate having a sugar content of 1 to 15 degrees brix and incubated at a temperature of 20 to 35 DEG C for 3 to 10 days to ferment alcohol. At this time, there is no limitation on the kind of the yeast strain used for alcohol fermentation of the blueberry concentrate, but Saccharomyces it is preferable to use a strain of S. cerevisiae KSHY-141029.
In addition, when the yeast strains are inoculated into the blueberry concentrate in an amount of less than 1 part by weight and alcohol fermentation is carried out, the yeast strains are less likely to be fermented than the blueberry concentrate, and the yeast strain is added to the blueberry concentrate in an amount exceeding 15 parts by weight , The yeast strains are inoculated into the above-mentioned blueberry concentrate more than necessary, which is unfavorable because of an uneconomical problem, and the fermentation time is shortened, which may be undesirable for producing vinegar There is a problem.
When the blueberry concentrate inoculated with the yeast strain is cultured at a temperature lower than 20 캜 for 3 to 10 days, the yeast strain may not be fermented due to the temperature lower than the temperature at which the yeast strain is active. The yeast strain, Is cultivated at a temperature exceeding 35 캜 for 3 to 10 days, the fermentation of the fermented vinegar is improved due to the high activity of the yeast strain due to the high temperature. However, when the fermented vinegar is produced by using the fermented vinegar, There is a problem that can be caused.
As shown in FIG. 1, the alcoholic fermented blueberry concentrate showed an increase in alcohol content over time. After the alcohol fermentation, the content of alcohol was 6 to 7% or the concentration of the blueberry concentrate It is preferable to conduct the acetic acid fermentation.
1 to 15 parts by weight of acetic acid is inoculated to 100 parts by weight of the fermented alcohol fermented with alcohol, incubated at 20 to 40 ° C for 3 to 20 days with shaking at 50 to 200 rpm, and acetic acid fermented to produce blueberry fermented vinegar . At this time, there is no limitation on the kind of the acetic acid bacteria, Gluconobacter inermedius It is preferable to conduct acetic acid fermentation using KSH-B141031.
When the fermented vinegar is prepared by inoculating less than 1 part by weight of the acetic acid bacterium with respect to 100 parts by weight of the alcoholic fermented alcoholic fermentation broth, the amount of the acetic acid bacterium is significantly smaller than the amount of the alcoholic fermentation broth, And when fermenting vinegar is prepared by inoculating more than 15 parts by weight of the acetic acid bacterium with respect to 100 parts by weight of the alcoholic fermented alcoholic fermentation broth, it is uneconomical because it requires more acetic acid bacteria than necessary.
When the alcohol fermentation broth inoculated with the above-mentioned acetic acid bacterium is shake-cultured at less than 50 rpm for 3 to 20 days at a temperature of less than 20 캜, the temperature is low and the speed of rpm for shaking culture is low, so that fermentation is difficult to be smoothly performed. Is cultured at a temperature exceeding 40 ° C for more than 200rpm for more than 200rpm, the activity of the lactic acid bacteria increases due to the high culture temperature. However, when the fermentation broth is inactivated due to the high temperature, And the rpm for shaking culture is so fast that the contact time of the fermented broth and the fermentation broth of alcohol is short and fermentation may not be performed well, which is not preferable.
As shown in FIG. 1, it can be seen that the content of acetic acid in the fermentation broth of acetic acid fermented with acetic acid is increased with time, and the content of acetic acid after acetic acid fermentation is 5 to 6% And it is preferable to produce blueberry premium fermented vinegar.
The fermented acetic acid fermented vinegar is referred to as a blueberry fermented vinegar, and the blueberry fermented vinegar may be used to prepare blueberry premium fermented vinegar. The fruit concentrate to be mixed with the blueberry fermented vinegar is not limited However, it is preferable to prepare blueberry premium fermented vinegar by mixing one or more of blueberry concentrate, red grape concentrate, Golden apple concentrate, purple concentrate, pomegranate concentrate or distillate concentrate.
Red grapes contain a large amount of flavonoids and phenolic compounds that reduce the risk of cancer and heart disease. They are effective in anti-inflammatory and antiallergic effects. Resveratrol in phenolic compounds prevents DNA damage and promotes DNA recovery. It is known to be effective in reducing the rate of cancer cell metastasis and is effective in preventing the risk of geriatric diseases.
Citric acid is rich in citric acid and organic acids, and is effective in restoring fatigue. Pomegranate contains citric acid, a component of organic acids. It contains water-soluble vitamins, tannins, and estrogen components to prevent colds and prevent menopausal disorders. It is rich in A, C, tannin, potassium and magnesium, so it has the effect of preventing hypertension and lowering the rate of increase of blood alcohol.
The blueberry premium fermented vinegar comprises 1 to 50 parts by weight of the blueberry fermented vinegar, 5 to 15 parts by weight of blueberry concentrate, 5 to 15 parts by weight of red wine concentrate, 5 to 20 parts by weight of golden apple concentrate, To 10 parts by weight, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate.
The blueberry premium fermentation vinegar is preferably prepared at a temperature of 1 to 15 ° C. to prevent the taste and flavor of the blueberry premium fermentation vinegar from being lowered by the temperature.
Hereinafter, a method for producing a fermented starch containing a blueberry concentrated fermented vinegar will be described in detail with reference to the following Examples and Experimental Examples. It is apparent to those skilled in the art, however, that the following examples and experimental examples are presented to aid understanding of the present invention, and that the present invention is not limited to the following examples and experimental examples.
Example
Example 1: Production of blueberry fermented vinegar
1 to 15 [deg.] Brix of sucrose is inoculated with 1 to 15 parts by weight of yeast strain Saccharomyces cerevisiae KSHY-141029 and cultured at a temperature of 20 to 35 ° C for 3 to 10 days to ferment alcohol. To the alcohol fermented alcohol fermentation broth,
Example 2: Production of blueberry premium fermented vinegar using blueberry fermented vinegar
The fermented blueberry vinegar prepared in Example 1 was used to prepare a premium fermented vinegar. The premium fermented vinegar comprises 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red grape concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a green apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a blueberry premium fermented vinegar.
Experimental Example
Experimental Example 1: Antioxidant activity of blueberry fermented vinegar and blueberry premium fermented vinegar
In order to measure the antioxidative activity by various antioxidant substances contained in the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2, total anthocyanin content, total polyphenol content and total flavonoid content were measured After the measurement, it is preferable to measure the antioxidant activity accordingly.
1) Determination of antioxidant content
The total anthocyanin content of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 was measured by adding 3.6 ml of pH 1.0 buffer to 0.4 ml of the prepared blueberry fermentation vinegar or blueberry premium fermentation vinegar (0.2 M KCl + 0.2 M HCl) and pH 4.5 buffer (0.2 M potassium phosphate + 0.1 M citric acid), and then measure the absorbance at 510 nm and 700 nm. The measured total anthocyanin content is calculated using the molar extinction coefficient of cyanidin-3-glucoside (? = 26900 L · M-1 · cm -1).
The total polyphenol content of the blueberry fermentation vinegar and blueberry premium fermentation vinegar prepared according to Examples 1 and 2 is preferably determined by colorimetric determination by the Folin-Denis method. 1 ml of the phenol reagent was added to 1 ml of the blueberry fermentation vinegar prepared according to Examples 1 and 2, and the mixture was allowed to stand for 3 minutes. Thereafter, 1 ml of 10% Na2CO3 was added, After standing, absorbance is measured at 700 nm. The standard curve is drawn as a gallic acid solution and the total polyphenol content is expressed as a percentage or percentage of the amount of the raw material used.
The total amount of polycarbonate in the blueberry fermentation vinegar and the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 was measured by adding the prepared blueberry fermentation vinegar or blueberry premium fermentation vinegar to a concentration of 10.0 mg / , 100 ml of 10% aluminum nitrate, 100 μl of 1M potassium acetate and 4.3 ml of 80% ethanol are added in this order. The reaction is carried out at room temperature for 40 minutes, and the absorbance is measured at 415 nm. The measured results are based on a quercetin standard calibration curve, and the flavonoid content is quantified.
The content of antioxidants in the blueberry fermented vinegar and blueberry premium fermented vinegar prepared according to Examples 1 and 2 is shown in Table 1 above. The antioxidant content of the blueberry fermented vinegar and blueberry premium fermented vinegar prepared according to Examples 1 and 2 was 2.92 ± 0.23 mg / 100 ml, and the total anthocyanin content of the fermented blueberry fermented vinegar And the total polyphenol content and total flavonoid content of the blueberry fermented vinegar were higher than those of blueberry fermented vinegar.
2) Antioxidant activity measurement
The DPPH radical scavenging activity was measured using a sample comprising blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared according to Examples 1 and 2, and the electron donating ability of the sample was measured using α, α'-diphenyl- it is preferable to measure by the method using? -pycrylhydrazyl (DPPH). The DPPH radical scavenging activity was determined by dissolving 12 mg of DPPH reagent in 100 ml of absolute ethanol, adding 50% ethanol solution to adjust the absorbance of the DPPH solution to about 1.0 at 517 nm, and then adding the prepared blueberry fermentation vinegar or blue 0.5 ml of a sample made of Berry premium fermented vinegar and 5 ml of a DPPH solution are mixed and the absorbance is measured.
The ABTS radical scavenging activity was measured using a sample made of the blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared according to Examples 1 and 2 above. The ABTS radical scavenging ability was measured by mixing 7.2 mM ABTS solution dissolved in distilled water and 2.6 mM potassium persulfate solution in a ratio of 1: 1, and the solution was allowed to stand at room temperature for 12 to 16 hours. The absorbance at 734 nm was 0.7 to 0.8 Lt; / RTI > 0.1 ml of the blueberry fermented vinegar or blueberry premium vinegar diluted 10-fold with 3.9 ml of the diluted ABTS diluted solution is mixed, reacted for exactly 1 minute, and then measured at an absorbance of 734 nm.
The nitrite scavenging activity was measured using a sample made of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 above. 1 ml of 1 mM sodium nitrite solution was added to 1 ml of the blue berries fermented vinegar or blueberry premium vinegar, and 0.1 N HCl and 0.1 M citric acid buffer (pH 3.0) were added to make the total volume of the
The reducing power was measured using a sample made of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to the above Example 1 and Example 2. [ 0.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 0.5 ml of 0.1% potassium ferricyanide were mixed with 0.5 ml of the sample solution comprising the blueberry fermentation vinegar or blueberry premium fermentation vinegar prepared above, and the mixture was reacted at 50 ° C for 20 minutes After which 2.5 ml of 10% trichloroacetic acid is added. The reaction solution is centrifuged at 3,000 rpm for 10 minutes, 2.5 ml of distilled water and 0.5 ml of 1% ferric chloride are added to 2.5 ml of supernatant, and the absorbance of the reaction solution is measured at 700 nm.
The results of the antioxidative activity measurement of the blueberry fermentation vinegar or the blueberry premium fermentation vinegar prepared according to Examples 1 and 2 were as shown in Table 2 above.
The DPPH radical scavenging activity of the blueberry fermentation vinegar or blueberry premium fermentation vinegar was measured to be 88.58 ± 0.21% higher than that of blueberry fermented vinegar. The control value of 100 ppm ascorbic acid acid was 81.4 ± 1.25%.
In the case of ABTS radical scavenging ability of the blueberry fermentation vinegar and blueberry premium fermentation vinegar, the blueberry fermentation vinegar and blueberry premium fermentation vinegar showed significantly higher ABTS radical scavenging ability than ascorbic acid used as the control group, It can be confirmed that the blueberry premium fermented vinegar has higher activity than the blueberry fermented vinegar.
It was also confirmed that the ABTS radical scavenging ability was significantly higher than the DPPH radical scavenging ability and that the ABTS radical scavenging ability was higher than the DPPH radical scavenging ability even in the conventional experiment using vinegar and vinegar drink As a result, it can be confirmed that this experiment shows similar results.
The blueberry fermentation vinegar or blueberry premium fermentation vinegar showed nitrite scavenging activity of 97.16 ± 0.46%, and the blueberry premium fermentation vinegar was 97.72 ± 0.00% , Which is significantly higher than the ascorbic acid used as the control group. Even in the reducing power, the absorbance value itself indicates the reducing power of the sample, and the material having a high reducing power shows a high absorbance value. The reducing power of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar showed high activity similar to the control group of 100 ppm ascorbic acid.
Experimental Example 2: Physicochemical properties of blueberry fermented vinegar and premium fermented vinegar
The physicochemical properties of organic acid, anthocyanin, flavonoid and isoflavone on the blueberry fermentation vinegar and the premium fermentation vinegar prepared according to Examples 1 and 2 were measured.
For the analysis of organic acids, the samples were passed through a Sep-pack C18 cartridge and then filtered through a 0.45 μm memvrane filter and analyzed by HPLC. The analytical conditions of the organic acid were analyzed by using Aminex® HPX-87H (7.5 × 300 mm, 9 μm, BIO-RAD Laboratories, USA) with 5 mM sulfuric acid at a flow rate of 0.6 ml / min. All standards were used as products from Sigma-Aldrich Co. (St, Louis, MO, USA).
Anthocyanin analysis was performed by filtering each sample with a 0.45 μm membrane filter and then measuring the content of anthocyanin pigment by HPLC. The HPLC analysis conditions were as follows: Venusil XBP C18 (4.6 × 250 mm, 5 μm, Agela Technologies Inc, USA) A (4.5% formic acid in H2O) and solvent B (100% ACN) (linear gradient elution from A to B 45 min), flow rate 0.7 ml / min, injection volume 20, and detector PDA 520 nm.
Flavoid analysis is performed by filtering the sample through a 0.45 μm membrane filter and then analyzing it by HPLC. The analytical column was Kromasil C18 (4.6 × 250 mm, 5 μm), the detection wavelength was 280 nm, the column temperature was 30 ° C., and the flow rate of the mobile phase was 1.0 ml / min. The HPLC mobile phase was a solvent A (MeOH: Water: Acetic acid = 5: 9.25: 2.5) and a solvent B (MeOH: Water: Acetic acid = 95: 2.5: 2.5). The analytical instrument was a Waters HPLC 2695 Alliance System (Milford, MA, USA) equipped with a Waters 996 Photodiode Array detector and Empower software.
For isoflavone analysis, the sample was filtered through a 0.45 μm membrane filter and analyzed by HPLC. The analytical column was X-Bridge C18 (4.6 × 250 mm, 5 μm), the detection wavelength was 260 nm, the column temperature was 40 ° C., and the flow rate of the mobile phase was divided ml / min. The HPLC mobile phase was composed of solvent A (0.1% acetic acid in water) and solvent B (0.1% acetic acid in ACN). The analytical instrument was a Waters HPLC 2695 Alliance System (Milford, MA, USA) equipped with a waters 996 Photodiode Array detector and Empower software.
Fermented vinegar
premium
Fermented vinegar
Fermented vinegar
premium
Fermented vinegar
The physicochemical properties of the blueberry fermentation vinegar and the blueberry premium fermentation vinegar were as shown in Tables 3 to 6 above.
Acetic acid, which is a substance index of the organic acid content of vinegar, was 1545.67 ± 16.05 mg / 100ml in the blueberry fermentation vinegar, and the content of citric acid, malic acid, sussicnic acid And lactic acid, respectively.
The content of cyanidin-3-O-glucoside among the three components of anthocyanin was 0.25 ± 0.03 μg / ml of blueberry fermented vinegar and 1.98 ± 0.08 μg / ml of blueberry premium fermented vinegar, and pelargonidin-3-O-glucoside And malvidin-3-O-galactoside, respectively.
The content of rutin among the four flavonoids was 113.59 ± 7.95 ㎍ / ㎖ of blueberry fermented vinegar and 182.38 ± 7.89 ㎍ / ㎖ of blueberry premium fermented vinegar. The content of rutin was significantly higher than that of caffeic acid, quercetin and resveratrol . ≪ / RTI >
Of the four isoflavones, the components of daidzein and genistein were not detected in blueberry fermented vinegar, but daidzein and genistein were detected in blueberry premium fermented vinegar. This indicates that blueberry premium fermented vinegar It can be seen that the isoflavone components of the useful components contained in the concentrate were mixed and detected by mixing the berry concentrate, the red grape concentrate, the golden apple concentrate, the citron concentrate, the pomegranate concentrate and the distillate concentrate.
Claims (4)
The method for preparing blueberry premium fermented vinegar comprises: preparing a blueberry concentrate having a sugar content of 1 to 15 ° brix;
Inoculating 1 to 15 parts by weight of a yeast strain with respect to 100 parts by weight of the concentrated blueberry concentrate;
Preparing an alcoholic fermentation broth by fermenting the blueberry concentrate inoculated with the yeast strain at a temperature of 20 to 35 DEG C for 3 to 10 days with alcohol;
Inoculating 1 to 15 parts by weight of an acetic acid strain with respect to 100 parts by weight of the fermented alcohol fermented by alcohol;
Preparing a blueberry fermented vinegar by fermenting an alcoholic fermentation broth inoculated with the acetic acid strain at a temperature of 20 to 40 DEG C for 3 to 20 days; And
Preparing blueberry fermented vinegar by mixing the blueberry fermented vinegar with a blueberry concentrate, a red grape concentrate, a Golden apple concentrate, a blueberry concentrate, a pomegranate concentrate and a distillate concentrate to prepare a blueberry fermented vinegar. ≪ / RTI > by weight of the fermented vinegar.
The yeast strain Saccharomyces cerevisiae A method for producing a blueberry premium fermented vinegar containing a blueberry fermented vinegar.
The acetic acid strain Gluconobacter intermedius A method for producing a blueberry premium fermented vinegar containing a blueberry fermented vinegar.
The premium fermented vinegar comprises 1 to 50 parts by weight of a blueberry fermented vinegar, 5 to 15 parts by weight of a blueberry concentrate, 5 to 15 parts by weight of a red grape concentrate, 5 to 20 parts by weight of a golden apple concentrate, 1 to 10 parts by weight of a green apple concentrate, 1 to 10 parts by weight of a pomegranate concentrate, and 1 to 5 parts by weight of a distillate concentrate are mixed to prepare a premium fermented vinegar, wherein the fermented blueberry fermented vinegar is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150152356A KR101774110B1 (en) | 2015-10-30 | 2015-10-30 | Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150152356A KR101774110B1 (en) | 2015-10-30 | 2015-10-30 | Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170050600A true KR20170050600A (en) | 2017-05-11 |
| KR101774110B1 KR101774110B1 (en) | 2017-09-01 |
Family
ID=58741676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150152356A KR101774110B1 (en) | 2015-10-30 | 2015-10-30 | Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101774110B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190082038A (en) * | 2017-12-29 | 2019-07-09 | 농업회사법인 주식회사 생생초 | A method for manufacturing of non-heat pineapple fermentation vinegar, and a drink containing the non-heat pineapple fermentation vinegar, and the non-heat pineapple fermentation vinegar manufactyred by the method |
| KR20200095026A (en) | 2019-01-31 | 2020-08-10 | 건국대학교 글로컬산학협력단 | Bluberry fermented vinegar having antioxidant activity and method of manufacturing thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101984400B1 (en) * | 2017-10-20 | 2019-05-30 | 동아대학교 산학협력단 | Process for producing antioxidant and anti-fatigue efficacy of mulberry vinegar |
| KR102419123B1 (en) | 2021-11-29 | 2022-07-07 | 임채홍 | Method of manufacturing natural fermented vinegar using fruits and the natural fermented vinegar thereby |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101382594B1 (en) | 2012-10-11 | 2014-04-10 | 재단법인 고창복분자연구소 | Bokbunja vinegar beverage composition and manufacturing method thereof |
| KR101518391B1 (en) * | 2013-12-31 | 2015-05-07 | 슬로푸드영농조합법인 | plum vinegar manufacturing method |
-
2015
- 2015-10-30 KR KR1020150152356A patent/KR101774110B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190082038A (en) * | 2017-12-29 | 2019-07-09 | 농업회사법인 주식회사 생생초 | A method for manufacturing of non-heat pineapple fermentation vinegar, and a drink containing the non-heat pineapple fermentation vinegar, and the non-heat pineapple fermentation vinegar manufactyred by the method |
| KR20200095026A (en) | 2019-01-31 | 2020-08-10 | 건국대학교 글로컬산학협력단 | Bluberry fermented vinegar having antioxidant activity and method of manufacturing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101774110B1 (en) | 2017-09-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sun et al. | Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage | |
| KR101774110B1 (en) | Blueberry premium production method of fermentation vinegar containing blueberry fermentation vinegar | |
| KR101817282B1 (en) | Method for producing mixed barley sprout beverage with increased liver function and antioxidant activity | |
| KR101974723B1 (en) | Beverage of bitter melon and fruit-vegetable mixture with excellent palatability and high GABA and high functionality fermented by Lactobacillus plantarum and Lactobacillus brevis | |
| KR101861604B1 (en) | Method for Manufacturing Passion Fruit Wine | |
| KR100943024B1 (en) | Bokbunja Rubus coreanus Miq. vinegar and its preparation method | |
| KR101859929B1 (en) | Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof | |
| KR100651267B1 (en) | Method for Preparing Fermented Alcoholic Drink using Purple SweetPotato | |
| KR101020626B1 (en) | Method for preparing rice beer added industrial crops and the rice beer prepared therefrom | |
| KR101251205B1 (en) | Method of Preparing Functional vinegars and vinegar beverages using fruits of Elaeagnus multiflora | |
| KR101866961B1 (en) | Wine of aronia melanocarpa with improved flavor and mathod for manufacturing thereof | |
| KR101549140B1 (en) | A mulberry beverage and method for manufacturing it | |
| KR101122648B1 (en) | Method for preparing a fermented Mate | |
| KR101721130B1 (en) | Method for Manufacturing Beer Using Sheath of Bamboo Shoot and the Beer Obtained Thereby | |
| Bhattacharya et al. | Comparative in vitro biological characterization of black and green tea infusions fermented with brewer’s yeast and SCOBY with special emphasis on antioxidant activity | |
| KR100795997B1 (en) | Rubus coreanus(bokbunja) wine supplemeted with prunus mume(maesil) sugar leachate and preparing method of the same | |
| KR20230129136A (en) | Composition for antibacterial, antioxidant, or anti-inflammatory comprising fermented extracts of Canavalia gladiata leaf as an active ingredient | |
| KR100978724B1 (en) | The method for making wild strawberry wine | |
| KR20160103358A (en) | Wine or vinegar of Orostachys japonicus made from fermented sugar extract of Orostachys japonicus | |
| KR20100089192A (en) | The manufacturing method for wine of tea-leaf and included tea-flower | |
| KR20190084917A (en) | Manufacturing method of vinegar using black rice and sugar fermented liquor and vinegar manufactured thereby | |
| KR101915180B1 (en) | Lotus Leached Tea and Manufacturing Method Thereof | |
| KR20160027279A (en) | Method for Manufacturing Beer Using Germinated Rice and Sheath of Bamboo Shoot and the Beer Obtained Thereby | |
| KR102149547B1 (en) | Fermented vinegar using unripe apple jin-hong and use thereof | |
| KR101889391B1 (en) | Preparing methods for flavor-enhanded aronia wine and mehtod for prepared the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |